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88 Hong Kong Roast Meat Specialist Famous for their Sio Bak & Char Siew. For me Sio Bak is the winner. Sio Bak has a crispy skin with juicy and tender meat underneath. As for the char siew, the meat was flavour with the fats 📍88 Hong Kong Roast Meat Specialist. 153 Tyrwhitt Road.
Cecil
2w
Best sio bak in Singapore? Can someone recommend me somewhere or anywhere that sells good roasted pork in Singapore? Till then, this shall rank as my top choice for its biscuit-like skin and excellent fat to meat ratio. The other generic ones usually come off as the meat being too dry or too salty but this is just perfectly seasoned with a good bite. _________________ Hong Kong 88 Roast Meat Specialist Available: 153, Tyrwhitt Road, Singapore 207566
Julius
24w
Here, substance trumps style Let’s get it out of the way – if you want beautiful pictures of pretty foods, go to like any of the hundred cafes (an exaggeration, but probably not by that much) in the area. This place is for those who just want to eat some good shit. The rice? Honestly, a little forgettable. But you aren’t here for rice, you’re here because of the sio bak. Surprisingly light, deliciously crisp and perfectly roasted, it manages to hit all the right notes at once. You won’t get that greasy, gelak feeling from the meat here; if anything, you’ll just want to order a second plate. The store itself is standard for hawker centres and pretty easy to identify with the long queue. I’d rec the sio bak (obviously) for the first time you come here, but do consider giving its other offerings a try as well; they are, after all, roast specialists. I’ve had the duck and it was pretty solid too.
C
34w
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Hot 100 2019
Krispy Bone ($9++) The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.
2w
Medium Hitsumabushi ($35++) The menu hasn’t changed much since the restaurant opened (only minor additions), but the place has become better known and justifiably popular in spite of the high prices, so do book in advance or be prepared to queue. The unagi here are crunchier, smokier, and more flavourful than those served at non-specialist restaurants. One must try the Hitsumabushi, which they recommend to eat three ways - on its own, with wasabi and other condiments, or with a broth; each is delicious in a different way. They use all parts of the eel: ‘Crispy bone’ is scrumptious, grilled liver is interesting, liver ponzu is less good than ankimo (monkfish liver) as it is less fatty. Efficient and polite service.
2w
Hitsumabushi (M $35) ⭐️ 4/5 ⭐️ 🍴A direct competitor of the more known and popular #manmanunagi, #uya also serves deliciously cooked and well-executed unagi but at a slightly steeper price. There are no live killings of fresh eels here and no fresh grated wasabi but the unagi is still high quality goodness. Compared to its competitor, the #unagi is less soft but more crisp and has a nice char aroma. It’s difficult to argue which is better and some prefer uya but I personally prefer the softer tender man man version. 📍@uya_sg, #02-15/16, Wheelock Place, 501 Orchard Road #cafehoppingorchard
Cafehoppingkids
5w
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Hot 100 2019
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